It has really felt like Fall the past week or two, which has really had me in the mood for all things apple and pumpkin. However, today, the first day of back to school, we will be pushing 90 degrees here in the Willamette Valley.

The heat will be good for the grapes as we head into harvest over the next month. The jeans and sweaters are ready to go, but will not make an appearance yet. In the Pacific Northwest, the weather changes in an instant so you have to be ready....luckily we are.

Our close friends from Northern California visited a couple of weeks ago, it had been a few years since we had seen them. They brought us these beautiful apples and pears used in this pie, harvested from their family farm in Central Oregon. Aren't they gorgeous?

I wanted a crunchy-sweet topping on this pie, I can't tell you how perfect it was. The pears and apples play together perfectly, creating the perfect textural balance. You can use either your favorite crust recipe or a store-bought version, do whatever you have time for. My go to crust recipe works every time. You should try it.

For the pie filling, combine flour, sugar, cinnamon and salt in a large bowl. Add lemon juice, apples and pears to the flour mixture. Toss gently to coat.

Roll dough into an 11" circle and fit dough to fit into a 9" pie plate (NOT 9.5" or deep dish) coated with cooking spray. Fold edges under and flute. Arrange pear-apple mixture in an even layer in prepared crust.

For the topping, combine flour and brown sugar in a medium bowl. Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over pear-apple mixture. Bake for 1 hour or until lightly brown. Topping will be crunchy. Let cool for an hour before serving.

Cathy runs her own vineyard and winery in the Willamette Valley of Oregon. She is a food writer forDavis Life Magazine and blogs daily about wine, food and everydayliving. She lives with her husbandand two sons. You can visit her at noblepig.com.